Recipes...PEPPERMINT BROWNIE TRIFLE cake

elements

For the Brownie Layer

1 cup butter

half cup darkish cocoa powder

4 eggs

2 cups sugar

2 teaspoons vanilla

1 teaspoon salt

1 1/2 cups flour

half of teaspoon baking powder

For the Cheesecake Layer

2 - eight ounce packages cream cheese, softened

1/four cup sugar

1 teaspoon vanilla extract

half teaspoon peppermint extract

2 1/3 cups Andes Peppermint Crunch Chips, divided

2 teaspoons shortening

16 ounces Cool Whip, divided

Andes Peppermint Crunch candy bars, reduce into triangles

instructions

soften the butter in a small saucepan. Whisk in the cocoa powder. permit cool slightly.

Beat the eggs until light colored. add the sugar and extracts and beat again.

Stir in 1/4 cup of butter/cocoa aggregate speedy. add the relaxation of the butter combination and beat again.

Sift together the flour, salt, and baking powder. Slowly beat into the moist mixture inside the bowl. Pour into a greased 9x13 baking dish. Bake at 350 degrees for 30 minutes. Do now not over bake. cast off and let cool.

Beat the cream cheese, sugar, and extracts until light and creamy. Set apart.

place 1 half of cups Andes peppermint chips and shortening in a microwave safe bowl. warmth for 1 minute. Stir and warmth once more if wanted till creamy. Pour into cream cheese combination and beat until jumbled in.

Fold in 1/2 of the Cool Whip and half of cup Andes chips.

reduce the cakes into 1 inch squares. region 1/2 the brownies in the bottom of a trifle bowl. pinnacle with half of the peppermint cheesecake. Repeat layers.

cowl the pinnacle with the 2 half of cups Cool Whip and Andes chips. Swirl the last half of cup Cool Whip round the rims and top with candy bar triangles. preserve refrigerated and blanketed until serving. Serves 12-14.

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